- 1 cup white sugar
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 teaspoon ground nutmeg
- 3 1/2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup buttermilk
- 1/3 cup white sugar
- 1/2 cup raisins
- Preheat oven to 400 degrees F (200 degrees C).
- Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well.
- Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture.
- Drop tablespoonfuls of dough 2 1/2 inches apart onto greased baking sheet. With the back of the spoon, spread round and round making the outer edge of the cookies a little thicker than the center. Sprinkle generously with the reserved white sugar and place a fat raisin in the center of each cookie.
- Bake about 10 minutes. For softer cookies, bake in hot oven (425 degrees F (220 degrees C)) for about 8 minutes or until no indentation remains when you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.